Thanks to the tip from Merch, I made it to the paella demonstration and tasting at Big Ten Market. I don’t get to cook and eat seafood much (Lizz hates it), so the squid and mussels in the Big Ten recipe were a special treat. A shortened version of Bill’s “Five Easy but Absolutely Essential Keys to Making Great, Authentic Paella”:

1. Use a proper Spanish paella pan
2. Use the proper Spanish short-grain rice (Bomba)
3. Use a good, full flavored stock
4. Use high quality Spanish saffron and paprika
5. Adhere strictly to basic cooking concepts

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